* Crossposted from: Cooking
___------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Carrot Marmalade 
 Categories: Canning, Jelly 
      Yield: 4 servings 
  
      2    Oranges 
      1    Lemon 
      6    Carrots, grated 
      3 c  Sugar 
      2 c  Orange juice 
  
  Quarter oranges and lemon, remove any seeds.  In food processor, pulse 
  until chopped fine.  In container, add the carrots, orange, lemon, sugar 
  and orange juice.  Cover and refrigerate overnight.  Transfer to a heavy 
  bottomed pot and heat to boiling.  Reduce heat, stir occassionally to 
  prevent scorching for about 1-1/2 to 2 hours, or until thickened.  Spoon 
  into sterilized 1/2 pint jars and boiling water bath for 15 minutes. Makes 
  7 1/2 pints. 
  
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... Sincerely yours Gigi
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